Kung Pao Chicken Without Peanuts Food

VEGAN KUNG PAO CHICKEN

Steps:

• If using tofu (can use seitan or chickpeas instead), press it for 15 minutes or longer using a store-bought tofu press or a homemade one.
• It's an optional step, but I find it adds a depth of flavor. I recommend soy sauce, non-alcoholic mirin (chinese cooking wine, sherry will also work), and a little water. Pour it over your freshly pressed tofu and it will soak it up like a sponge in just a few minutes.
• Cut up your veggies while your tofu is pressing or marinating, and measure out all the ingredients for the sauce. It will make everything go smoother when you start cooking.
• Start your garlic and ginger sauteing in a nonstick pan. You can use oil if you want, or just use a little water. Saute them for a minute over medium high heat until they become fragrant.
• Do you like your veggies a little crunchy still or do you want them totally soft? If the former, wait to add them till later, like a few minutes before you add the tofu. If you want them super soft, add them now and saute them for 3 minutes before the next step.
• Add the peanuts (or almonds/cashews if using nuts) now and saute them with the garlic and ginger for about 3 minutes. If not using any nuts, just add the peppers now and saute for a few minutes.
• In the same pot, add your sauce ingredients. Make sure to mix the water with the cornstarch or arrowroot powder BEFORE throwing it in, to minimize lumps. Stir the sauce and heat it till you start to see little bubbles, then turn the heat down to medium until the sauce thickens to a more syrupy consistency.
• Now add the tofu and stir gently. You can use your utensil to break it up a little if you want to. Let it heat, adjust the flavors if you need to.
• When it's done serve up your vegan kung pao with rice or whatever else you like. Sprinkle it with more green onion, chili flakes, and crushed peanuts, if you want.
• Refrigerate leftovers up to 5 days in an airtight container.

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Steps:

• Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
• Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
• Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
• Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
• Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
• Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
• Finally, add the peanuts. Give everything a final stir and serve.

KUNG PAO CHICKEN WITHOUT PEANUTS

Steps:

• Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
• Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
• Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

KUNG PAO CHICKEN FOR TWO

Steps:

• Toss chicken with sherry and soy sauce in medium bowl; marinate until breast have absorbed flavors, about 10 minutes.
• Mix garlic, ginger, and 1 teaspoon oil in small bowl; set aside.
• Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
• Heat 1 tablespoon oil in 10-inch skillet over high heat until just beginning to smoke.
• Add chicken and cook without stirring for 1 1/2 to 2 minutes, allowing chicken to brown on one side; stir and cook 1 to 1 1/2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer.
• Transfer chicken, peanuts, and chiles to bowl; set aside.
• Return skillet to burner and reheat briefly, 15 to 30 seconds.
• Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
• Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 15 to 20 seconds.
• Stir in scallions and serve.

KUNG PAO CHICKEN

Steps:

• Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
• In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
• Drain chicken on paper towels and remove oil from pan.
• In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
• Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
• Add hot peppers and whisk 10 seconds.
• Add sauce to wok and stir till thickens and starts to clear.
• Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

KUNG PAO CHICKEN WITH PEANUTS

Steps:

• Mix first 4 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF). Transfer to large bowl.
• Mix chili sauce and hoisin sauce until blended. Add chicken; toss to evenly coat.
• Place chicken on platter; top with remaining ingredients.